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Home » Recipe » Pumpkin Spice Chocolate Bark

Pumpkin Spice Chocolate Bark

By Valerie · October 27, 2012 · Updated May 30, 2020 15 Comments

S Dessert H Holidays
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Festive Pumpkin Spice Chocolate Bark that you can make at home for a fraction of the price of the store bought variety. Great for gift giving!

Pumpkin Spice Chocolate Bark on a cutting board.

At this time of year you can depend on seeing all the fancy, holiday inspired chocolate bark in the stores. As fancy as it looks, chocolate bark is one of the quickest and easiest treats to make at home. You can mix and match any kind of chocolate and nuts that strike your fancy. For Halloween this year, I I did it two ways. First, with milk chocolate and peanuts and then with semi-sweet chocolate and roasted, salted almonds. To really bring on the fall flavors, I added a pumpkin spiced white chocolate drizzle then topped it off with some Halloween inspired sprinkles.

See below for the step-by-step and ideas on how to bag it up nice and pretty to share with your family, friends, neighbors, the mail carrier, that nice checker at the grocery store, the bank teller, your kids’ teachers, and your co-workers.

We better get to work!

All the ingredients required to make Pumpkin Spice Chocolate Bark.

The grocery list – 2 bags of baking pieces (milk chocolate or semi-sweet), 3/4 cup of nuts (cocktail peanuts or roasted, salted almonds), 1 bar of good quality white chocolate, pumpkin pie spice, and Halloween decorative sprinkles.

A pot being lowered in a pot of water.

I have found the very best way to melt chocolate successfully is in a double boiler. This is my Le Creuset set that I’ve had since the beginning of time. If you don’t have a double boiler, you can use any two saucepans that will nest, one slightly smaller than the other. Fill the bottom pan with a couple inches of water and balance the other pan inside. Turn the stove to medium.

Chocolate chips added into the double boiler.

Pour the chocolate baking pieces in and let them simmer over the warm water, stirring occasionally.

A wooden spoon stirring melted chocolate.

Is there anything more pleasing the melted chocolate? Continue to simmer and stir until the chocolate has completely melted. Remove the double boiler from the heat.

Peanuts are added to the melted chocolate.

Add 1/2 cup of the nuts, reserving the remaining 1/4 cup for later. Mix well to combine the nuts into the yummy, melty chocolate.

The melted chocolate is poured on a parchment lined baking sheet.

Pour the mixture on to the center of a parchment paper lined baking sheet.

A spatula smooths out the chocolate mixture.

Use a rubber spatula to spread the mixture out into the shape of a rectangle that measures approximately 10″ x 8″. You can just eye ball it. No need to get out the tape measure.

Peanuts are sprinkled on top of the melted chocolate.

Sprinkle the remaining 1/4 cup nuts over the top of the chocolate. They will be more visible than the nuts that were mixed in which gives the bark a nice look when it’s finished.

Slices of white chocolate are added into the double boiler.

Time to melt down the white chocolate. Break the bar up into small pieces and place in the double boiler over medium heat.

For a good result when melting white chocolate, you’ll need to purchase a very high quality brand like this Lindt that I got at Cost Plus World Market. Lesser brands have a tendency to sieze and turn into one giant clump. If this happens to you, remain calm. We’ll fix it. Try adding a little vegetable oil, 1/2 teaspoon at a time while stirring vigorously, until you reach the consistency desired. If you use a high quality brand, it is unlikely you will encounter this problem.

The white chocolate nearly melted.

Simmer and stir.

The white chocolate after it has finished being melted.

When completely melted and smooth, remove the pan from the heat.

Pumpkin spice is added to the white chocolate.

Add the pumpkin pie spice and stir to combine.

Melted white chocolate is drizzled on to the chocolate mixture.

Using a small spoon, drizzle the melted white chocolate over the top of the chocolate bark.

The white chocolate after it is finished being drizzled.

Almost done.

Halloween themed sprinkles are added to the top of the chocolate mixture.

Decorate with sprinkles of your choice.

A close up of the sprinkles.

Wilton always has a great selection of cute holiday sprinkles every year.

Transfer the pan to the refrigerator and leave it for 45 minutes to an hour or more or until the chocolate is completely set and hardened.

The hardened bark is transferred to a cutting board.

Transfer to a cutting board.

Pumpkin Spice Chocolate Bark is cut into pieces.

Cut the bark into rows and then cut rows into uneven sized pieces. Store the bark in an airtight container in the refrigerator.

Orange and black ribbon sitting on top of a stack of cellophane bags.

In order to quickly get the bark out of my reach I decided I’d bag it up and give it out to loved ones. Quick thinking. I bought these very inexpensive, clear cellophane treat bags and some orange and black ribbons.

Pumpkin Spice Chocolate Bark packaged in the cellophane bag.

Such a pretty gift.

Happy Halloween!

Pumpkin Spice Chocolate Bark on a wood board.

Pumpkin Spice Chocolate Bark

Festive Pumpkin Spice Chocolate Bark that you can make at home for a fraction of the price of the store bought variety. Great for gift giving!
0 from 0 votes
Print Pin Rate
Course: Candy
Cuisine: American
Prep Time: 1 hour 10 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 1 hour 10 minutes
Servings: 25 pieces
Calories: 358kcal
Author: Valerie Brunmeier

Ingredients

For milk chocolate/peanut bark:

  • 23 ounces milk chocolate baking pieces (2 11.5-ounce packages)
  • 3/4 cup cocktail peanuts divided

For semi-sweet chocolate/roasted almond bark:

  • 23 ounces semi-sweet baking pieces (2 11.5 ounce packages)
  • 3/4 cup roasted salted almonds, coarsely chopped, divided

Pumpkin spice drizzle:

  • 4 ounces good quality white chocolate bar
  • 1/2 teaspoon pumpkin pie spice
  • Decorative Halloween sprinkles

Instructions

  • Place the milk or semi-sweet chocolate baking pieces in a double boiler over medium-low heat and simmer, stirring occasionally, until completely melted and smooth. Remove from heat and add 1/2 cup of the nuts and combine well. Pour the melted chocolate/nut mixture on to a parchment paper lined baking sheet. Using a rubber spatula, spread out to form a rectangle approximately 10- x 8-inches. Sprinkle with remaining 1/4 cup nuts.
  • Melt the white chocolate in the double boiler over medium-low heat, stirring occasionally. When completely melted, remove from heat and add 1/4 teaspoon pumpkin pie spice. Stir well to combine. Using a small spoon, drizzle melted white chocolate over the top of the chocolate/nut layer. Sprinkle with Halloween sprinkles. Place baking sheet in the refrigerator for about 45 minutes or until the chocolate is completely set and hardened.
  • Remove from refrigerator and transfer the chocolate bark to a cutting board. Using a sharp knife, slice it into rows that measure about 3-inches. Cut rows into uneven sized pieces.
  • Store in an airtight container. Keeps well for a couple of weeks if refrigerated.

Nutrition

Serving: 1piece | Calories: 358kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 223mg | Fiber: 4g | Sugar: 29g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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Categories: Candy, Dessert, Halloween, Holidays, Recipe, Snacks

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Reader Interactions

Latest Comments
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  1. Aurica says

    February 21, 2014 at 5:38 am

    what we have here, what delicious, crunchy and marvelous tasty sweets dessert..a great gift to sweetnees the one we care just for a moment, excellent 🙂

    Reply
  2. Val says

    November 2, 2012 at 1:04 pm

    Bark is one of my greatest weaknesses….

    Reply
  3. Amanda says

    October 30, 2012 at 1:16 pm

    Oooh, looks good. I may have to try this at Christmas for a quick candy gift.

    Reply
  4. Petra says

    October 30, 2012 at 11:25 am

    I’ve never made bark before, but this year I have been contemplating making some different types as gifts, and I’ll have to add pumpkin spice to the list! I’m virtually connecting with people I didn’t get to meet in person at Foodbuzz this year, so, Hello!

    Reply
    • Valerie says

      October 30, 2012 at 1:05 pm

      Hello Petra! I’m sorry we didn’t connect in San Francisco but I’m glad you stopped by 🙂

      Reply
  5. Nami | Just One Cookbook says

    October 29, 2012 at 9:20 pm

    Valerie, this is so easy to make and I love it! I don’t know if I have time to squeeze in making these chocolate bark, but if I have, I’d really love to make these. I think I need to bookmark and make sure to remember making this in advance. The color of bark and the wrapping make so festive and I love the whole package. Looks yummy too!

    Reply
  6. Jackie @ Domestic Fits says

    October 29, 2012 at 4:01 pm

    I think I need to Trick or Treat at your house 🙂

    Reply
  7. Anita at Hungry Couple says

    October 29, 2012 at 3:27 am

    I think this bark looks great! It’s festive and delicious!

    Reply
  8. Abby says

    October 28, 2012 at 1:18 pm

    Wow these chocolate bars are amazing! Thanks for sharing them at Manila Spoon. I love the step-by-step instruction, too. I agree that it’s a great gift idea. Have to make this for the holidays! Thanks, Valerie!

    Reply
  9. Lynna says

    October 27, 2012 at 9:29 pm

    This looks fabulous! Totally loving this.

    Reply

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